Vegetable Clam Chowder

 

Recipe Title:  Vegetable Clam Chowder

This is a perfect dinner for a cold January night  when soup is the perfect choice and you want to minimize the cooking. This all-in-one soup blends together natures best ingredients...tomatoes, onions, garlic, carrots, bell peppers, & 1 small can of clams...such an amazing taste. I hope you enjoy this great meal!

By: Miriam Borys

Servings: 6

Time:  40 minutes start to finish

Ingredients:

3 tbsp. olive oil

1 tbsp. coconut oil

2 onion – diced

3 garlic cloves

2 carrots

1 yellow bell pepper

1 red bell pepper

1 can whole baby clams  (142g)  

1 L Vegetable broth

2 cups white wine

2 russet potatoes – peeled & cut into large cubes (these potatoes are more hearty and do not become mushy when cooking...perfect for a chowder)

1 can (28 oz.) diced tomatoes

Hot sauce

1 tbsp. bouquet garni 

Salt & pepper

Dice onions & garlic. Saute in oils in a pre heated hot soup pot.

Peel carrots & dice into chunks.

Clean & core bell peppers (see video for the most efficient way to do this)

Add diced carrots & peppers. Saute for 5 minutes

Add salt & pepper, herbs & hot sauce.

Deglaze with white wine.

Add vegetable broth, canned tomatoes and prepared potatoes.

Cook for 25 minutes until potato chunks are tender.